Golden Chickpea and Artichoke Salad
by melissacrosslinpowers
From Vegan Yum-Yum
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INGREDIENTS
INSTRUCTIONS
Heat the oil in a seasoned wok or a cast-iron skillet. Add the chickpeas and cook on medium-high for 10 minutes, stirring only occasionally to prevent burning, until the chickpeas are golden brown all over. When done, put them into a large mixing bowl and set aside.
Add more oil to the pan and cook the sliced artichoke hearts until browned. Add them to the bowl of chickpeas. Toast the almonds in a dry skillet (if desired) and then grind them in a food processor. Add the almonds to the artichokes and chickpeas. Season the salad with lemon juice and salt and stir in the chopped parsley. Serve warm or at room temperature, adjusting the seasoning if needed.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (111g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 156 | ||
| Calories from Fat: 41 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 353.9mg | 12 % | |
| Potassium 191.9mg | 5 % | |
| Total Carbohydrate 24g | 7 % | |
| Dietary Fiber 4.8g | 19 % | |
| Sugars, other 19.2g | ||
| Protein 5.3g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 156
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